Apple walnut dressing - gluten free

I found this recipe on one of my gluten-free sites. When I printed it out to use on a different date, I forgot which site I found it on.  I'm sorry, at this time, I can't give credit to the author. Tim and I enjoyed this bread free alternative to regular stuffing. 

Apple Walnut Dressing

4 tablespoons butter
1 crisp, tart apple
2 large stalks celery
1 medium onion
1 cup shelled walnuts
8 ounces sliced mushrooms
3/4 teaspoon salt or Vege-Sal
1 1/2 teaspoons poultry seasoning

Start the butter melting in a large, heavy skillet over medium heat.

Quarter the apple and trim out the core, whack each quarter into two pieces (making eighths), and drop them in your food processor with the S-blade in place. Whack each stalk of celery into 4-5 big chunks, and throw them in, too. Quarter the onion, peel, and throw it in, and then dump in the walnuts. Pulse the food processor until everything’s a medium consistency.

Dump this mixture, along with the mushrooms, into the butter in the skillet, turn the heat up to medium-high, and saute everything for a minute or two, stirring. Then cover it, and let it cook for 10 minutes, uncovering every 3 minutes or so to stir the whole thing again.

Stir in the salt and poultry seasoning, let it cook for another minute or two, and serve.

6-8 servings. Assuming 6, each will have 9 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 6 grams.

Maggie Kerrigan's Irish Beef Stew

I found this great recipe for Irish beef stew in our local Henderson magazine last year. The original recipe is from "Elegant Irish Cooking." Serve in a deep dish. This hearty dish makes a filling meal and is usually served with hot crusty bread.


2 1/2 pounds of boneless beef (rump or chuck)
1/4 C flour
4 T olive oil
2 cloves, crushed
3 C brown beef stock
1 bay leaf
1/2 t salt
1/4 t ground black pepper
3 slices lean bacon
2 small onions
18 button mushrooms
4 T tomato paste
12 small potatoes
4 T butter
2 t chopped parsley

Preheat oven to 325 degrees. Cut beef into large cubes and roll them into flour. In a large skillet over high heat, fry meat cubes in olive oil until browned on all sides. Add garlic and cook with beef, one minute. Remove beef from the skillet and place in a 3 quart oven proof casserole. Bring stock to a boil. Add meat to cover, along with the bay leaf, salt and pepper. Stir well, cover with a lid and cook in the oven for around one hour. Slice the bacon into 1 inch segments and fry in a skillet over medium heat with onions and mushrooms about 2 minutes. Pour off and discard the fat. Stir in the tomato paste. Add to stew. Continue cooking until the meat is tender. Around one hour. Skim fat. Peel potatoes and in a separate saucepan, boil 10-12 minutes or until tender. Drain, toss in butter with parsley. Arrange over top of casserole when fully cooked.

Guinness Corn Beef

St. Patrick's Day is right around the corner. I found this a couple of years ago and it has turned out to be one of the most flavorful corn beefs I have ever had. Must be the Guinness! You can cook the corn beef as described below or try cooking it in the slow cooker on slow all day. Don't forget to serve Irish Whiskey Cake for dessert (recipe on this blog).

INGREDIENTS

• 4 pounds corned beef brisket
• 1 cup brown sugar
• 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.